Makes just 1 servingWash and dry about 20 Okras (lady's finger) Remember to cut off the head and tail. -)Slit them lengthwiseIn a hot pan add little oilWhen the oil is hot enough put 1/2tsp of cumin seedsWhen the seeds crackle, saute the okras until they get tenderCover and cook. Add salt per tasteWhen the okras are about half done, add 1/2tsp turmeric powderAdd 1tsp coriander powder, 1/2tsp chilly powder, 1/4tsp amchur powderStir so the spices aren't burntSprinkle drops of water as and when neededCover and cook until the spices are not smelling rawFinally add 0. 5 tbsp of besan (chana powder) and 1/4tsp of pepperStir for 3 more mins. 1/2tsp chilly powder. 1/4tsp amchur powder. 1/4tsp of pepper
Once done remove the okra in an absorbent paper/kitchentowel. Other then these ingredients we will also need few common indian spices like garam masala powder, coriander powder, dry mango powder/amchur powder
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Make sure you remove on to a kitchen paper to absorb excess oil. Though typically rice flour is not added while making these kurkuri bhindi, I have done so, as it helps to maintain the crunchiness of the okra for a long time even after deep frying